Spray a 9 x 13 pan, place chicken in pan. Top with Swiss cheese. Combine soup and milk, pour over cheese. Sprinkle stuffing mix over top of casserole. Drizzle melted butter over stuffing mix. Bake uncovered at 350 degrees for about 45 minutes.

Delicious! It's best to use halved boneless chicken breasts. It also works better if you prepare the stuffing before using it on the casserole.

I tend to make it with Swiss slices (just layer it over the salt and peppered chicken), cream of mushroom soup (and cream of chicken if I make a double batch), and some veggies (peas, carrots, green beans, corn, lima beans) to add a LITTLE balanced nutrition to it. I use a bit less milk/water with the soup if I use frozen veggies.

Serve with mashed potatoes.

Apr 20, 4:21 PM

Mandy (Indiana) says:

Try it with pepper jack cheese instead of Swiss for a little kick!

Jan 19, 12:51 AM

Fresnogal (California) says:

Super great casserole! I didn't have chicken soup so sauteed onion & celery w/ some poultry seasoning, made a rue w 1/4 c flour, 2 cups broth & milk. It was like having chicken and stuffing all in one!

Jan 20, 4:22 PM

Becca (Arkansas) says:

GREAT!! I used colby jack cheese instead of swiss. Also instead of mixing water/milk with the cream of chicken soup, I used white wine. It adds a kick to it.

Apr 29, 7:58 PM

Kellly (Wyoming) says:

This casserole is wonderful and quick to make. I use 4 pieces of chicken and double the rest of the ingredients so there is enough soup to put over potatoes. My whole family loves it!!

Jun 1, 6:36 PM

Vickie (California) says:

A friend gave me this recipe years ago. The only difference - which I like a lot - is to add a cup of sliced mushrooms after the cheese. We're having this for dinner tonite!

Mar 1, 5:58 PM

Pam P. (Maryland) says:

This recipe is excellent! As a low-fat eater, I leave off the cheese and it is one of my absolute favorite dishes.

Jun 18, 6:42 PM

Brenda (Iowa) says:

Please forgive me if this seems like a stupid question......do you prepare stuffing and then put it over the top of the chicken? Or, do you just use what is in the box? Thanks so much!!

Jan 6, 8:07 PM

Sue (California) says:

Easy! yummy - I used the whole stuffing mix ( no idea what I would have done with the extra.

Jan 28, 6:34 PM

Rosalie Blowe (North Carolina) says:

I can make this casserole many ways and this recipe is a good one. Tonight I'm using 2 large boneless skinless chicken halves cut into pieces. I cut at least one large sweet onion coarsely and about 6 stalks of celery. Saute the celery and onion. Prepare the stove top as directed adding the celery on onion (dried cranberries generously sprinkled in are our favorite optional addition). Put chicken on bottom of pan and season it with Mrs. Dash. Pour cream of chicken or celery or mushroom soup undiluted over top add 1/2 cup of chicken broth or even better, white wine and spices broth. Then add the cheese (any kind you like). Top it with the prepared stuffing and cook @ 350°F for 30-40 minutes.

4 weeks ago

Kath Silva (United States) says:

We are using home made French onion soup with a little roux rather than the milk and cream soup. It's fabulous!

3 weeks ago

Sheilah N. (United States) says:

Tried this recipe last night. Will prepare again. Swiss cheese added a nice change in taste for the casserole.